Creamy Potato Soup with Cheese

Jump to Recipe

Healthy dinner idea …  Cheesy & Creamy Potato Soup Recipe!

I was always curious why people loved soup.  I didn’t care for it much growing up, and even in my younger adult years, I didn’t care if I never had soup the rest of my life. That was until one day, soon after I was married, a co-worker brought a cheesy and creamy potato soup to a work party.  It was actually this creamy potato soup!  I’m not sure why my mother had never introduced me to creamy soups before!  I was hooked from day one.  I got her recipe (almost 25 years ago).

Since that day, I’ve made creamy potato soup with a variety of ingredients for my kids.  But this recipe is always the one my daughter (who is almost 18) asks me to make for every birthday or special occasion.  I’m hoping it will be one of your family’s new favorite dinners too!

What do you put in potato soup?

The ingredients will change depending on if we are talking about a creamy soup or broth soup. For a creamy potato soup, I like:

For the veggies:

  • Potatoes
  • mushrooms
  • carrots
  • green onions
  • Garlic
  • onion

And to make the soup creamy:

  • Cheese
  • Milk or cream
  • flour to thicken
  • Butter
  • Sour cream

What would be good to serve with potato soup?

We love to serve our potato soup with bread or rolls and a green salad!

Is potato soup good for you?

It can be!  Packing your soups full of vegetables is an excellent way to increase the nutritiousness of potato soup!

So, let us know what you think of this cheesy and creamy potato soup! For our other favorite creamy soups, check out:

Creamy Potato Cheese Soup

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6


  • 10 medium russet potato
  • 3 medium carrot
  • 6 cup whole mushrooms, brown, Italian, or Crimini
  • 3 stalk green onion
  • 2 clove garlic
  • 4 tablespoon butter, unsalted
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 teaspoon onion powder
  • 1/4 cup flour, all-purpose
  • 2 cup milk
  • 2 cup vegetable broth
  • 4 ounce cheddar cheese

Serve With

  • 4 cup spinach
  • 2 medium carrot
  • 1 cup cherry tomatoes


  • Peel and chop potatoes; dice carrots and mushrooms and place everything in a large pot. Add enough water to cover the veggies and bring to a boil. Cook until veggies have become tender; approximately 10 minutes.
  • Add 2-3 cups of the potatoes, carrots, and mushrooms to a blender; blend until smooth, adding cooking liquid as needed. Set aside.
  • Slice green onions and mince garlic. Heat a large saucepan over medium and add butter. Once butter is melted, add onions, garlic, salt, pepper, and onion powder; mix to combine. Continue to cook over medium heat, until onions have softened.
  • Add flour and stir continuously until thick and bubbly. Then add the milk and broth very slowly until it forms a thick white sauce.
  • Pour pureed vegetables into the white sauce, then add the rest of the cooked veggies. Grate the cheese; add to the soup and stir to combine.
  • For the salad, add the spinach to a large bowl. Peel and slice the carrots; cut the tomatoes in half. Add to the bowl and toss with your favorite dressing, if desired.
  • Serve soup topped with additional cheese, if desired, and salad on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *


I’m allergic to mushrooms and always struggle to think of a replacement veggie. Any suggestions for this recipe?

Made this last night and it was a hit! I don’t really care for soup and my three year old doesn’t care for much of anything, but we both loved this. She literally said, “Mmmmmmmm!” over and over again. 🙂 It was quite a bit more labor intensive than I would normally care for after work, but I will try to make it ahead next time.

Made this today as a double batch. It was labor- intensive (maybe it’s because I’m 8 months pregnant) but delish! I subbed almond milk for cow milk and I was happy at how it turned out. Thanks!

Hi Tonya! The recipe actually uses milk and flour to thicken this soup, but I think stirring in some cream cheese would be tasty, too. If you try it, let us know how it turns out!